Donnerstag, 11. September 2014

Tomorrowit's Friday! Which means hungry
Brits and Iran across the country eat the
traditional British Friday supper fish and chips.

Golden, crispy batter encasing tender white
fish, served with floury potato chips and a good helping of salt and vinegar.
It's an even more magical experience when you're eating them with a sea view -
a classic British favourite.

Fish and chips

Ingredients

beef dripping or oil, for deep frying (beef
dripping is used in the traditional method and gives a far better flavour, but
sunflower or vegetable oil will work just as well)

For the fish

4x175g/6oz thick cod or haddock fillets, taken
from the head end rather than the tail end of the fish

225g/8oz self-raising flour, plus extra for
dusting

salt and freshly ground black pepper

300ml/10fl oz fridge-cold lager

For the chips

6-8 large floury potatoes(depending on how
hungry you are)

Preheat the oven to
150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.

For the chips, peel the
potatoes and cut into whatever size you prefer. Wash well in cold water,
drain and pat dry with a clean tea towel. Put the potatoes into the fryer
and allow them to fry gently for about 8-10 minutes, until they are soft
but still pale. Check they're cooked by piercing with a small, sharp
knife. Lift out of the pan and leave to cool slightly on greaseproof
paper.

Increase the heat of the fryer
to 180C/350F.

Season the fish and dust
lightly with flour; this enables the batter to stick to the fish.

To make the batter, sift the
flour and a pinch of salt into a large bowl and whisk in the lager to give
a thick batter, adding a little extra beer if it seems over-thick. It
should be the consistency of very thick double cream and should coat the
back of a wooden spoon. Season with salt and thickly coat 2 of the fillets
with the batter. Carefully place in the hot fat and cook for 8-10 minutes
until golden and crispy. Remove from the pan, drain and sit on a baking
sheet lined with greaseproof paper, then keep warm in the oven while you
cook the remaining 2 fillets in the same way.

Once the fish is cooked, return
the chips to the fryer and cook for 2-3 minutes or until golden and
crispy. Shake off any excess fat and season with salt before serving with
the crispy fish. If liked, you can serve with tinned mushy peas and bread
and butter, for the authentic experience!